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  • Edge of the Woods Recipes

Enjoy these vegetarian and vegan recipes! As we are the largest vegetarian market in Connecticut, you can find all your recipe ingredients at Edge of the Woods. Bon Appetit!

Quinoa and Vegetable Medley

You’ll love this delicious recipe featuring quinoa, corn, tomatoes, and zucchini. This is a healthy, colorful, and flavorful dish that’s perfect for any meal. This dish can be served as a main course or as a side dish.



1 cup quinoa

2 cups vegetable broth or water

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 medium zucchini, diced

1 cup corn kernels (fresh, frozen, or canned and drained)

1 cup cherry tomatoes, halved

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

1/4 cup fresh cilantro, chopped (optional)

Juice of 1 lime

Optional: avocado slices and crumbled feta cheese for topping



Cook the Quinoa according to direction: Rinse the quinoa under cold water to remove any bitterness.

In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.

Prepare the Vegetables:

In a large skillet, heat the olive oil over medium heat.

Add the diced onion and cook until softened, about 3-4 minutes.

Stir in the minced garlic and cook for another 1 minute until fragrant.

Add the diced zucchini to the skillet and cook for about 5-7 minutes, or until it starts to soften.

Combine and Season:

Add the corn and halved cherry tomatoes to the skillet. Cook for another 3-4 minutes until the tomatoes start to soften.

Stir in the cooked quinoa, ground cumin, paprika, salt, and pepper. Cook for another 2-3 minutes until everything is well combined and heated through.

Finish and Serve:

Remove from heat and stir in the chopped cilantro and lime juice.

Serve warm, topped with avocado slices and crumbled feta cheese if desired.


You can customize this dish by adding other vegetables like bell peppers or spinach. For a bit of heat, add a pinch of red pepper flakes or a diced jalapeño.

All ingredients can be found at Edge of the Woods. Enjoy your nutritious and tasty quinoa and vegetable medley!

Categories: Recipes|

Coconut Mango Pudding

You’ll love this refreshing coconut pudding with the delightful addition of sweet diced
mangoes on top. Very easy to make!
1 can (13.5 oz) coconut milk
1/2 cup sugar
1/4 cup *cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 ripe mango, diced
Toasted coconut flakes (optional, for garnish)

Prepare Coconut Pudding:
In a saucepan, combine the coconut milk, sugar, cornstarch, and salt.
Whisk the mixture together until the cornstarch is completely dissolved.
Place the saucepan over medium heat and continue to whisk constantly until the
mixture thickens and starts to bubble. This usually takes about 5-7 minutes.
Once thickened, remove the saucepan from the heat and stir in the vanilla extract.
Pour the coconut pudding into serving dishes or glasses. Let it cool slightly before
refrigerating to set for at least 1-2 hours.

Prepare Mango Topping:
Peel and dice the ripe mango into small cubes. Once the coconut pudding has set,
spoon the diced mangoes on top of each serving. You can also add toasted coconut for
added texture and flavor; fresh blueberries also makes a nice pairing with the mangoes
as well.
Serve the coconut pudding with diced mangoes immediately or refrigerate until ready to
* If you choose not to use cornstarch, we have many other natural starches for you to
choose from at Edge of the Woods.

Categories: Recipes|

Spring Vegetable Stir-Fry

In April, many delicious vegetables are in season, including asparagus, broccoli,
carrots, spinach, and peas. Here’s a recipe that incorporates some of these seasonal
vegetables into a tasty dish:

1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon ginger, grated
1 small onion, thinly sliced
1 cup asparagus, trimmed and cut into bite-sized pieces
1 cup broccoli florets
1 carrot, thinly sliced
1 cup sugar snap peas, trimmed
2 cups spinach leaves
1 bell pepper, thinly sliced (any color)

1/4 cup soy sauce (or tamari for gluten-free option)
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon cornstarch (optional, for thickening)
Cooked rice or noodles for serving

In a small bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup), and
cornstarch (if using). Set aside.
Heat sesame oil in a large pan or wok over medium-high heat.
Add minced garlic and grated ginger to the pan. Stir-fry for about 1 minute until fragrant.
Add sliced onion to the pan and cook for 2-3 minutes until it starts to soften.
Add asparagus, broccoli, and carrot to the pan. Stir-fry for 3-4 minutes until they are
slightly tender but still crisp.
Add sugar snap peas and bell pepper to the pan. Stir-fry for an additional 2-3 minutes.
Pour the soy sauce mixture over the vegetables in the pan. Stir well to coat all the
vegetables evenly.
Add spinach leaves to the pan and cook for 1-2 minutes until they wilt.
Once the sauce has thickened slightly and all the vegetables are cooked to your liking,
remove the pan from heat.
Serve the Spring Vegetable Stir-Fry hot over cooked rice or noodles.

This colorful and flavorful stir-fry is a perfect way to enjoy the abundance of fresh spring
vegetables available in April. Feel free to customize the recipe by adding your favorite
veggies or tofu for extra protein. Enjoy your seasonal meal!
We have all the fresh vegetables you’ll need to make this delicious

Categories: Recipes|

Mellow Asparagus & Celery Soup

This recipe is inspired by Edge of the Woods’ matriarch and cook extraordinaire,
Frances Dodge, who, like most great, creative cooks has a myriad of recipes in
her head and can eyeball things to see if it needs more of this or less of that. Her
family loves her springtime asparagus and celery soup, and this is one of her
1 bunch of asparagus, trimmed and chopped
5 stalks of celery, chopped
1 onion or scallions chopped (scallions usually have a bulb with green stems; use the
top green part only) – onions/scallions are optional if not part of your diet.
4 cups vegetable broth
1 cup milk (you can use whole milk or oat milk)
1 teaspoon dried thyme (or a few sprigs of fresh thyme)
Salt and pepper to taste
Olive oil for sautéing onions


Heat a tablespoon of olive oil in a large pot over medium heat.

Add the chopped onion and celery to the pot. Sauté until they start to soften, about 5
Add the chopped asparagus to the pot and sauté for another 2-3 minutes.
Pour in the vegetable broth, ensuring that the vegetables are submerged. Bring the
mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until
the vegetables are tender.
Once the vegetables are cooked, remove the pot from the heat and let it cool slightly.
Using an immersion blender or a regular blender, blend the soup until smooth. If using a
regular blender, be sure to blend in batches and be cautious of the hot liquid.
Return the blended soup to the pot and place it back on the stove over low heat.
* Stir in the milk and dried thyme. Let the soup simmer for another 5-10 minutes to
allow the flavors to meld together.
Season the soup with salt and pepper to taste. Adjust the seasoning according to your
Once seasoned to your liking, serve the soup hot, garnished with croutons and a sprig
of fresh thyme if desired.
* Fran said that if you want a thicker soup, you can make a paste of 1 TBSP of
cornstarch and 1 TBSP of the broth and add to the soup. Stir over medium heat
until thickened and bubbly.

Categories: Recipes|

Spinach and Butternut Squash Stuffed Shells

This recipe incorporates February produce like butternut squash and spinach for a hearty and comforting vegetarian meal. You can substitute dairy for non-dairy products, which we carry in our market, to make this a vegan recipe as well.


1 package of jumbo pasta shells

2 cups butternut squash, diced

3 cups fresh spinach, chopped

1 small onion, finely chopped

3 cloves garlic, minced (optional if garlic doesn’t agree with you – will still be tasty)

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 egg, beaten

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 cups marinara sauce

Olive oil for cooking


Preheat the Oven: Preheat your oven to 375°F

Cook the jumbo pasta shells according to the package instructions. Drain and set aside.

Prepare the Filling: In a pan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened. Add the diced butternut squash and cook until it’s tender but not mushy. Stir in the chopped spinach and cook until it wilts. In a large bowl, combine the ricotta cheese, mozzarella, Parmesan, beaten egg, dried oregano, dried basil, salt, and pepper. Add the sautéed vegetable mixture to the bowl and mix well.

Stuff the Shells: Fill each cooked pasta shell with a generous amount of the vegetable and cheese mixture.

Assemble: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish.

Bake: Pour the remaining marinara sauce over the stuffed shells. Cover the dish with foil and bake in the preheated oven for about 25-30 minutes, or until the shells are heated through and the cheese is melted.

Serve: Remove from the oven, let it cool slightly, and serve your delicious spinach and butternut squash stuffed shells. Garnish with fresh basil or parsley if desired.

Categories: Recipes|

Chickpea and Spinach Curry

This recipe is not only flavorful but also packed with protein and nutrients.


  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 4 cups fresh spinach, washed and chopped
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (adjust to taste for spiciness)
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Fresh cilantro, chopped (for garnish) – optional if you don’t like cilantro
  • Cooked basmati rice (make according to serving amount)


  1. Chop the onion, mince the garlic, and grate the ginger.
  2. Wash and chop the fresh spinach.
  3. Sauté Aromatics: Heat vegetable oil in a large pot over medium heat.
  4. Add chopped onions and sauté until translucent.
  5. Add minced garlic and grated ginger, sauté for an additional 1-2 minutes.
  6. Add Spices: Stir in curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper.
  7. Cook for 1-2 minutes until fragrant.
  8. Add Tomatoes and Coconut Milk:
  9. Pour in the diced tomatoes and coconut milk. Stir well to combine.
  10. Season with salt and pepper to taste.
  11. Simmer: Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors
    to meld.
  12. Add Chickpeas and Spinach: Add the drained and rinsed chickpeas to the pot. Stir well.
  13. Add the chopped spinach and cook until wilted.
  14. Adjust Seasoning: Taste and adjust the seasoning as needed. Add more salt, pepper, or spices according
    to your preference.

Serve over cooked basmati rice.

Garnish with fresh cilantro.

Enjoy your hearty and nutritious Vegetarian Chickpea and Spinach Curry!
It’s a perfect dish for a January evening.

Categories: Recipes|
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